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Recipes
Coconut Shrimp Balls
By Chef_Madel
Batter 1. Batter: in a bowl, whisk together flour, cornstarch and salt
- Batter:
- 3/4 cup (175 ml) all-purpose flour
- 1/4 cup (60 ml) cornstarch
- 1/2 tsp (2 ml) salt
- 3/4 cup (175 ml) cup beer or gingerale
- Shrimp:
- 1 lb. (500 g) shrimp (31-30 count)
- 1/2 cup (125 ml) cornstarch
- 3 cups (750 ml) sweetened shredded coconut
- Vegetable oil for frying, about 4 cups (1 L)
- Sauce:
- 1/2 cup (125 ml) apricot jam
- 1/4 cup (60 ml) lime juice
- 1/2 tsp (2 ml) sambal
- 1 tbsp (15 ml) minced ginger
- 1 x kaffir lime leaf, cut into thin strips
Salmon Cakes 2
By Chef_Madel
1. Place the container of the food processor into the freezer for 20 minutes before using
- 1 1/2 pounds skinless boneless salmon fillet, cut in 1-inch pieces
- 1/4 (60 ml) cup fresh cilantro leaves
- 2 (30 ml) tablespoons hoisin sauce
- 1/4 (60 ml) chopped red onion
- 2 (10 ml) teaspoons minced peeled fresh ginger
- 1 garlic clove, minced
- 3/4 teaspoons salt (4 ml)
- 1/2 (2.5 ml) teaspoon ground black pepper
- 2 (30 ml) tablespoons vegetable oil
- Salt and pepper to taste
Vietnamese-style Beef Stir-fried with Asparagus
By Chef_Madel
Mix together in a medium bowl the beef, 1 tbsp (15 ml) fish sauce, soy sauce, black pepper and sugar
- 1/3 lb (155 g) boneless beef, such as flank or sirloin, thinly sliced
- 2 tbsp (25 ml) fish sauce
- 1 tbsp (15 ml) soya sauce
- 1/2 tsp (2 ml) black pepper
- 1/2 tsp (2 ml) sugar
- 1/2 lb (250 g) medium-sized asparagus
- 2 tbsp (25ml) canola oil
- 1 tbsp (15ml) chopped garlic
- 2 tbsp (25ml) water
- 2 tbsp (25ml) thinly sliced green onion
Biscuits
By Chef_Madel
Many find that just one of these biscuits isn't enough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter
- 3/4 cup heavy cream
Seven Layer Dip
By Chef_Madel
Mix together and Enjoy!
- 1 can refried beans
- small tube sour cream
- 1/2 pkg or less of taco mix
- 3 pureed Avocado
- diced tomatoes
- diced onions
- grated cheese
Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants
By Chef_Madel
This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge W
- 12 ounce package semisweet chocolate chips
- 1 cup butterscotch chips
- 14 ounce can sweetened condensed milk (save the can)
- 1 teaspoon pure vanilla extract
- 8 ounce can walnuts, plus more for topping
- 1/2 cup raisins or dried currants (a couple of handfuls)
- candied red and green cherries to decorate top (like holly)
- softened butter to grease an 9 inch round cake pan
Crab Cakes the Way They Should Be
By Chef_Madel
It's not rocket surgery..
- Tartar Sauce:
- 1 lb of claw or lump crab meat
- red pepper
- 1/4 cup bread crumbs or panko (Japanese bread crumbs)
- 1 egg
- lemon juice
- salt
- pepper
- oil
- butter
- minced cornichons (tart little French Pickles)
- mayonnaise
- shallots
- parsley
- prepared horseradish
Swiss Salad
By Chef_Madel
Prepare and enjoy!
- Dressing:
- 1 head butter lettuce
- tomatoes
- pinch of salt & pepper
- 1 tsp prepared mustard
- 2 tbsp of miracle whip
- 2 tbsp of oil
- 2 tbsp of vinegar
- 2 drops maggi
Chineese Pepper Steak
By Chef_Madel
Heat oil, add garlic, salt, ginger, pepper until garlic is golden
- 1/2 lb sirloin steak chopped to 1/8
- 1/4 cups of mazola
- 1 clove garlic
- 1 tsp salt
- 1 tsp ginger
- 2 green peppers
- 1/4 cups of soya sauce
- 1/2 tsp sugar
- 1/2 cups of beef boullion
- 1 can chestnuts (sliced)
- 1 tbsp cornstarch
- 1/4 cup cold h20
Carrot Soup
By Chef_Madel
Melt butler saute onion; cook till tender
- 1/4 cups butter
- 1 sliced onion
- 1 small garlic clove (minced)
- 5 cups H2O
- 1/4 long grain rice
- 2 tbsp chicken boulion mix
- Salt and paisley flakes
- 2 1/2 cup peeled carrots